What Do We Need?
1/2 teaspoon kosher salt
1 1/2 pounds boneless chicken thighs
1 cup mixed summer squash
1 cup red onion
1 head of cauliflower
1 cup mixed sweet peppers
1 cup shiitake mushrooms
How Do We Make It?
Chop the chicken into cubes and toss with the salt. Transfer the cubed chicken into a bowl and coat with salsa verde. Allow to marinate while you cut the veggies.
Chop the veggies into similar sized cubes. Break the cauliflower off into florets. The small squashes and mushrooms can go on the skewer whole, along with the cauliflower florets.
To make the skewers, begin threading each veggie and cubes of chicken onto the skewers. Continue until you have filled the skewer.
To grill: Heat a grill over medium heat for 15 minutes. Turn the grill to medium-low heat and cook the skewers for 7 minutes per side until done. As an alternative, you can cook the skewers in an oven at 325 degrees for 15 minutes.